MEXICAN BANANA SPLITS

Steps:

• Kahlua Sauce: Place chocolate in a bowl. Bring the cream and the kahlua to a boil and pour over chocolate, stirring until combined. Keep warm.
• Cajeta: Place the milk, sugar, and vanilla in a heavy bottomed saucepan and bring to a boil. Reduce heat to simmer and allow to reduce to a thick caramel, stirring frequently to avoid burning. Strain and keep warm.
• To assemble: Slice the bananas into long strips on the bias and saute in a little bit of butter until golden brown. Lay the banana strips in the bottom of four serving dishes.
• Place one scoop of each ice cream in each serving dish and pour the sauces over the ice cream.
• Top with the whipped cream, toasted peanuts and warm banana churros.